Indian-spiced chicken nuggets

• 5 skinless and boneless chicken thighs, visible fat removed, roughly chopped
• 2 cm piece root ginger, peeled and finely grated
• 1 garlic clove, crushed
• 1 tsp fennel seeds, crushed
• 0.5 tsp ground cinnamon
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 spray low calorie cooking oil
• 4 lemon wedges, to serve

1. Put the chicken in a food processor with the ginger, garlic, fennel seeds, cinnamon, curry powder and turmeric.
2. Season and blend until fairly smooth.
3. Turn out the mixture on to a clean work surface and divide into 12 equal portions.
4. Roll each one into a little ball and flatten slightly to make nuggets.
5. Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat.
6. Fry the nuggets for 6-7 minutes or until nicely browned, turning halfway (you may need to do this in batches).
7. Eat straight away with lemon wedges to squeeze over.
8. You can also cool and keep them in the fridge for up to 2 days, enjoying them cold or thoroughly reheated.

chicken thighs, root ginger, garlic, fennel seeds, ground cinnamon, curry powder, turmeric, cooking oil, lemon wedges

Taken from www.lovefood.com/guide/recipes/30743/indianspiced-chicken-nuggets (may not work)